ReviewGels (Basel, Switzerland)2022
Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits.
Review in Gels (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
What it found
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The trial behind it
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Who cites it
30 citing papers in PubMed.
- Material response under localised loading: proposed alternatives to ballistic gelatine for wound ballistics research.Forensic science, medicine, and pathology · 2026Article
- Comparative Study between Cryogel and Hydrogel-Based Chitosan: Relationship between Structure, Swelling Ability, and Cu(II) Adsorption Ability.ACS omega · 2026Article
- Fabrication and characterization of novel bigel systems based on natural gums: rheological, textural, and thermal properties.Journal of biological engineering · 2026Article
- Sodium Alginate Attenuates HMolecular biotechnology · 2026Article
- Development and Characterization of Oleogels from Avocado Oil and Monoglycerides.Foods (Basel, Switzerland) · 2026Article
- Texture Properties and Chewing of κ-Carrageenan-Konjac Gum-Milk Hydrogels Modified with Carrot Callus Cells.Gels (Basel, Switzerland) · 2025Article
- Influence of Hydrocolloids on Lipid Digestion and Vitamin D Bioaccessibility of Emulsion-Filled Soft Gels.Gels (Basel, Switzerland) · 2025Article
- Preparation of Hydrogel by Crosslinking and Multi-Dimensional Applications.Gels (Basel, Switzerland) · 2025Review
- Soft Gels in Food Systems: Recent Advances, Applications, and Technological Innovations.Gels (Basel, Switzerland) · 2025Review
- Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production.Food chemistry: X · 2025Review
- Natural-Origin Edible Gels as Delivery Systems for Green Tea Extract: Formulation, Physicochemical, and Biopharmaceutic Profile Assessment.Molecules (Basel, Switzerland) · 2025Article
- Using Commercial Bio-Functional Fungal Polysaccharides to Construct Emulsion Systems by Associating with SPI.Foods (Basel, Switzerland) · 2025Article
- Factors Influencing Elderly Consumers' Preferences for Edible Gels: Insights from Slovakia.Gels (Basel, Switzerland) · 2024Article
- Natural Regenerative Hydrogels for Wound Healing.Gels (Basel, Switzerland) · 2024Review
- Advances in Carbon Xerogels: Structural Optimization for Enhanced EDLC Performance.Gels (Basel, Switzerland) · 2024Review
- Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review.Food science and biotechnology · 2024Review
- Succinic acid - A run-through of the latest perspectives of production from renewable biomass.Heliyon · 2024Review
- Gut microecology: effective targets for natural products to modulate uric acid metabolism.Frontiers in pharmacology · 2024Review
- Cardiometabolic Risk: Characteristics of the Intestinal Microbiome and the Role of Polyphenols.International journal of molecular sciences · 2023Review
- Phase Behavior of Aqueous Mixtures of Sodium Alginate with Fish Gelatin: Effects of pH and Ionic Strength.Polymers · 2023Article
Corrections and comments
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Authors and funding
12 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nowadays, edible materials such as polysaccharides have gained attention due to their valuable attributes, especially gelling property. Polysaccharide-based edible gels (PEGs) can be classified as (i) hydrogels, (ii) oleogels and bigels, (iii) and aerogels, cryogels and xerogels, respectively. PEGs have different characteristics and benefits depending on the functional groups of polysaccharide chains (e.g., carboxylic, sulphonic, amino, methoxyl) and on the preparation method. However, PEGs are found in the incipient phase of research and most studies are related to their preparation, characterization, sustainable raw materials, and applicability. Furthermore, all these aspects are treated separately for each class of PEG, without offering an overview of those already obtained PEGs. The novelty of this manuscript is to offer an overview of the classification, definition, formulation, and characterization of PEGs. Furthermore, the applicability of PEGs in the food sector (e.g., food packaging, improving food profile agent, delivery systems) and in the medical/pharmaceutical sector is also critically discussed. Ultimately, the correlation between PEG consumption and polysaccharides properties for human health (e.g., intestinal microecology, "
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.